Vegetarian / can be made vegan Serves 2 generously
For the mushrooms 2 tbsp. olive oil 300g shiitake mushrooms (feel free to substitute other types of mushrooms, or use a combination) Half a head of garlic, minced 1 tbsp. Butter 1 tbsp. Lemon juice Grated vegetarian/vegan parmesan cheese Salt and pepper to taste
For the pasta 250g spaghetti (feel free to substitute any other type of pasta) Water to boil Big pinch of salt
To serve (optional) Fresh parsley, chopped Grated vegetarian/vegan parmesan cheese Chili flakes
Heat the olive oil in a large frying pan on high heat.
Add the mushrooms into the pan, making sure they are not overcrowding. Leave them untouched in the pan as is while you cook the spaghetti.
Meanwhile, cook the spaghetti according to the package instructions. Reserve ½ a cup of the cooking water.
Stir the mushrooms in the pan. You’ll see them start to release their liquids.
Once the liquid has started to evaporate and the mushrooms are starting to crisp, reduce the heat to medium.
Add the minced garlic to the pan and stir to make sure it doesn’t burn.
Once the garlic looks slightly golden and all the water from the mushrooms have evaporated, turn the heat off.
Add the butter, parmesan and lemon juice and stir to incorporate. The sauce should have a creamy consistency.
Transfer the cooked spaghetti into the pan with the mushrooms and stir to incorporate evenly.
If the spaghetti looks a bit dry, add a bit of the cooking water a little at a time until you are happy with the consistency.
Sprinkle the chopped parsley, parmesan cheese and/or chili flakes to serve, if using.
Note It’s important that the pan is very hot before you add the mushrooms, so that they fry and don’t steam.